Wild Rice, Pear, and Sweet Potato Salad / Jill Silverman Hough

Ingredients

• 3 cups water
• 1 cup wild rice or a rice blend
• 1 pound sweet potatoes, cubed (4 cups)
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 cup fresh parsley leaves, chopped
• 2 large scallions, chopped (white and green parts)
• 2 medium ripe pears, cored and chopped
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons maple syrup (preferably Grade B)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup walnut pieces, coarsely chopped